This choco lava cake recipe in otg oven has been developed to yield 4-6 indulgent chocolate lava cakes, ideal for presenting a delightful and impressive dessert to your guests or you and your family.

Choco lava cake, also known as molten chocolate cake, is a decadent dessert featuring a warm, fudgy center encased in a soft cake shell. This French treat is relatively simple to make, using ingredients like butter, flour, sugar, cocoa powder, and eggs.

The key lies in baking it for just the right amount of time, resulting in a runny chocolate center that oozes out when spooned into. Enjoyed hot, it’s often paired with vanilla ice cream or a dusting of powdered sugar for an impressive and delicious finish.

About OTG Oven:

An OTG oven, standing for Oven, Toaster, or Griller, is a countertop appliance that offers a variety of cooking functions in a single unit. It’s a versatile option for small kitchens or those who want to save space without compromising on functionality.

Here’s a breakdown of what an OTG oven can do:

Baking: OTG ovens are perfect for baking cakes, cookies, breads, pastries, and more. They come with heating elements on the top and bottom, ensuring even heat distribution for consistent baking results.

Toasting: The toaster function allows you to quickly brown bread slices to your desired level of crispness.

Grilling: The grill function uses a heating element at the top to simulate grilling, perfect for searing meats, vegetables, and sandwiches.

OTG ovens come in various sizes and capacities. They typically range from small, countertop models to slightly larger options that can accommodate a whole chicken. When choosing an OTG oven, consider your counter space limitations and the types of dishes you plan to cook most often.

choco lava cake recipe in otg oven

Ingredients:

• Chocolate** (180 gms): Use a good quality semi-sweet or dark chocolate (around 50-70% cocoa content) for the best flavor. You can experiment with bittersweet chocolate for a more intense experience.
• Butter** (50 gms + extra for greasing): Unsalted butter is preferred.
• Eggs** (1 whole + 1 yolk): Use eggs at room temperature for even mixing.
• Sugar** (¼ cup): Caster sugar works best for baking as it dissolves easily.
• Salt** (⅛ tsp): A pinch of salt enhances the chocolate flavor.
• All-Purpose Flour** (2 tbsp): Sifting the flour adds air for a lighter cake.
• Cocoa Powder** (for dusting)

For Serving (Optional):

• Whipped cream
• Fresh berries
• Vanilla ice cream
• Chocolate sauce

Equipment:

• Mixing bowls (various sizes)
• Rubber spatula
• Whisk
• Ramekins (4-ounce size, preferably ceramic)
• Baking sheet
• Microwave-safe bowl (optional)
• Double boiler (optional)
• Oven mitts

Additional Tips:

• Ramekins: Use ramekins (small ovenproof dishes) that are ideally 4-6 ounces in size. They ensure even baking and perfect portion control.
• Water Bath (Optional): A water bath helps distribute heat evenly and prevents over-baking, resulting in a gooey center.
• Oven Calibration: An oven thermometer can help ensure accurate baking temperature for perfect results.

Preparation:

• Prep the Ramekins: Lightly grease the ramekins with butter. Dust them generously with cocoa powder, coating all sides and tapping out any excess. This helps the cakes rise and release easily.
• Melt the Chocolate: In a microwave-safe bowl, combine chopped chocolate and 50 gms of butter. Heat in intervals of 20 seconds, stirring in between, until melted and smooth. Alternatively, use a double boiler
• method: bring a saucepan of water to a simmer, place the chocolate bowl over it (without touching the water), and stir constantly until melted.

• Tip: Don’t overheat the chocolate, or it can seize (become clumpy and unusable).

• Whisk the Eggs and Sugar: In a separate bowl, whisk together the whole egg, egg yolk, sugar, and salt until light, fluffy, and tripled in volume. This adds air for a soft and airy cake.
• Combine the Batter: Pour the melted chocolate mixture into the egg mixture and gently fold it in with a spatula until just combined. Avoid overmixing as this may cause the cake to become tough.
• Fold in the Flour: Sift the flour into the batter and gently fold it in until there are no visible streaks. Overmixing can make the cakes dense.

Assembling and Baking:

• Preheat the Oven: Preheat your OTG oven to 200°C (400°F).
• Fill the Ramekins: Divide the batter evenly among the prepared ramekins.
• Optional Water Bath: Set up a baking dish with the ramekins inside of it, and then carefully pour boiling water into it until it comes halfway up the bowl’s edges.
• Bake the Cakes: Bake the cakes for 10-12 minutes, or until the edges are set and the center is still slightly wobbly. The precise baking time can change according to your oven.
  

• Tip: Use a toothpick test for doneness. Insert a toothpick into the center of the cake; it should come out with a few moist crumbs attached, indicating a molten center.Tip: For a slightly firmer center, bake for an additional minute or two.
• Tip: Using room-temperature eggs will help them incorporate more air, leading to a lighter cake.
• Tip: Folding incorporates the flour without deflating the air incorporated earlier, resulting in a soft and airy cake.
• Tip: Chilling the greased ramekins for 10-15 minutes before adding the batter can further prevent sticking.

• Cool and Serve: Let the cakes cool slightly on a wire rack for a few minutes before serving. Dust with additional cocoa powder or powdered sugar for a finishing touch. Serve immediately with vanilla ice cream, whipped cream, or fresh berries for a delightful contrast.

Additional Notes:

• You can substitute a tablespoon of milk for one egg yolk for a slightly richer cake.
• For a special touch, add a teaspoon of your favorite liqueur (like hazelnut or orange) to the batter for a subtle flavor twist.
• Leftovers? While best enjoyed fresh, leftover choco lava cakes can be stored in the refrigerator for up to 2 days. Reheat them gently in a microwave for a few seconds until the center becomes molten again.
• Enjoy creating and indulging in these decadent choco lava cakes!
• For an even more decadent lava center, place a chocolate cube or teaspoon of chocolate ganache in the center of each batter-filled ramekin before baking.
• For a richer chocolate flavor, use high-quality bittersweet chocolate with a higher cocoa content (around 60%).
• If you don’t have ramekins, you can use small oven-safe bowls or even coffee mugs in a pinch. Just adjust the baking time accordingly.
• Use high-quality chocolate for the best flavor.
• You can use little bowls or mugs that are safe to use in the oven in place of ramekins. Just adjust the baking time accordingly.
• Mix about a teaspoon of espresso powder into the batter for an even deeper chocolate flavor.
• You can experiment with different types of chocolate, such as milk chocolate or white chocolate, for a different flavor profile.

Nutritional Information (per serving):

This information is based on the use of semi-sweet chocolate and excludes any toppings.

• Calories: Around 300-350 (depending on the chocolate used)
• Fat: Around 20 grams
• Saturated Fat: Around 10 grams
• Carbohydrates: Around 30 grams
• Sugar: Around 20 grams
• Protein: Around 5 grams
• Remember, this is just a guideline. The actual nutritional content will vary depending on the specific ingredients you use.

Choco lava cake recipe without egg

• Craving a decadent choco lava cake but missing eggs? No worries! Here’s a simple recipe for a delicious eggless version in under 15 lines. Preheat your oven to 200°C (395°F). Mix flour, baking powder, cocoa powder, and a small amount of salt in a bowl. Cream sugar and melted butter in a separate sink. Gradually add warm milk, then combine the wet and dry ingredients.
• Divide the batter between greased ramekins, filling them ⅔ full. Place a chocolate chunk in the middle of each. Bake for 10-12 minutes, or until the edges are set and the center is still molten. Enjoy your warm, gooey choco lava cake with a dusting of powdered sugar or a scoop of ice cream!

Best choco lava cake recipe without egg

• Indulge in delicious eggless choco lava cakes with this simple recipe! Preheat your oven to 180°C (395°F). In a bowl, whisk together dry ingredients like flour, cocoa powder, baking powder, and a pinch of salt. In another bowl, cream softened butter and sugar. Gradually add warm milk and vanilla extract.
• Mix the dry and wet ingredients until they are just combined. Grease ramekins and pour batter ¾ full. Nestle a cube of good quality chocolate in the center of each. Bake for 10-12 minutes, letting the edges set while the center remains molten. Enjoy your warm, decadent choco lava cakes!

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